Hatch Chicken Pot Pie

By cdh79

For those who love the New Mexico Hatch chile, this is a twist on a family favorite.

Ingredients

• 2 chicken breasts (or 5 tenders)
• 1 10oz. can of cream of chicken soup
• 1/4 cup of chicken broth
• 1/4 cup of sour cream
• 1 cup of shredded cheddar cheese (or a Mexican cheese blend)
• 1/2 cup Hatch chiles (fresh roasted is best, but canned will work; can be mild, hot, or a combination)
• 1/2 small sweet onion, chopped
• 1 tsp of garlic powder
• 1/2 tsp of coarse ground black pepper
• 1 ready-to-bake pie crust (for 9-inch pan)

Preparation

Step 1

Follow instructions on the box for the pie crust, letting it reach room temperature.

If using fresh Hatch chiles, prep them first by roasting and skinning, then de-seed and chop. Or if they're in season and you live in the right area, you may be able to get them fresh-roasted at your local grocer. If you can't get Hatch chiles, poblano peppers are a good substitute with their deep, mellow heat.

Boil and shred the chicken then combine all other ingredients in a pot and bring to a slow boil.

Pour mixture into individual baking dishes or a ramekin. Top with pie crust and trim excess dough.

Bake in a preheated oven at 375 degrees F for 12-18 minutes or until crust is golden brown.